This summer marked five years of New Punjab Club, the world’s first MICHELIN-starred Punjabi restaurant. While Chefs Palash Mitra, Chhabil Sidhu and team celebrate their achievements, their focus is on the future of this pioneering tandoor grillhouse. In this spirit, a new a la carte menu journeys deeper into the culture of Punjab, showcasing the breadth of the restaurant’s Punjabi roots. Although the offering has evolved over the years with seasonal specials and off-menu items running in restaurant, the change in these a la carte dishes represents the most comprehensive menu change since opening. 

The tandoor ovens are still the beating heart of the kitchen and the flame-cooked proteins that they deliver remain the stars of the show. Chefs Palash Mitra and Chhabil Sidhu add more seasonal game birds including a whole-roasted quail, Tandoori Batair, served with a house-made pineapple chutney. The Malai Tikka uses Chef’s favourite local three-yellow chicken, rich in flavour and texture which are steeped in a spicy brine for a day then drained and hung in the chiller. Next, they are marinated with soft cheese, yoghurt, green chilli paste and yellow chilli powder before being cooked in the tandoor in a process that both tenderizes the meat while packing it with flavour. Or try a local twist on a traditional dish Matka Murghi, that would normally use pheasant but here showcases three yellow chicken marinated in safri spices, sealed into a clay pot, rather like a tagine, with root vegetables, shallots and dried chillies and then left to cook overnight inside the low residual heat of the tandoor. The result is a slow-cooked pot of chicken stew like no other, light, fragrant and wholesome. Pre-booking this dish is highly recommended.    

For those who prefer their meats red, there is the Tandoori Bada Gosht, a 12oz Black Angus Ribeye steak, marinated lightly with cold-pressed mustard oil and black peppercorns then cooked rare in the tandoor over high heat and basted with melted Amul salted butter and pomace oil. Served with ember-roasted purple summer onions braised in beef fat then chargrilled in the tandoor. 

The Nashta section sees beloved street foods like Tamatar Ki Chaat, particularly popular in the north of the subcontinent and famously made without onion or garlic, perfected and elevated using Heirloom tomatoes blushed in the tandoor and Pink Fir potatoes cooked overnight in the slow heat of the ovens dressed with a spicy, tangy mix of tomato juice, rock salt, tamarind, and mint with a dash of mustard oil. Or the quintessential Punjabi dish Makki Di Roti, Sarson Da Saag griddle-cooked corn flatbread and house-churned butter is used to scoop up mustard greens and date jaggary. This dish is truly a signature of The Punjab and is an essential part of the Lohri festival in winter but delicious all year round. 

The Degs aur Sabzi section sees the signature Mughal Room Makhani remain on the menu, a nod to the history of the space, previously housing Founder Syed Asim Hussain’s father’s restaurant, The Mughal Room, and one of the few dishes that has been brought forward with this new menu. The selection is enhanced with the addition of the fragrant Kashmiri Gosht Pulao, originally a Mughal dish that is like a biryani but lighter with layers of spiced basmati rice from The Punjab studded with sultanas, slow-cooked Mongolian lamb shoulder and fried onions.  

Save a little space for the new Club Desserts which include the Banana Sticky Toffee Pudding served with a cool popcorn ice cream and doused with a rich caramel sauce made with double cream, raw maize sugar and Amul salted butter. As the dessert selection rotates based on seasonality and availability of ingredients, expect an opportunity to indulge in off-menu items like the Mango Phirnee made with aged basmati, mango puree, saffron and cardamom.  

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The new a la carte menu is now available, and reservations can be made here.

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